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Clean Eating Chicken Enchiladas

Posted by on May 16, 2012 in Blog, Dinner, Dinner, Whats on My Plate | 2 comments

Clean Eating Chicken Enchiladas

I have to say this may be the recipe that I am the most proud of so far on this blog.  Not because the other food isn’t good, but because this was truly an experiment in the kitchen and it turned out pretty damn good.

Enchiladas are a huge comfort food for me, but many recipes contain ingredients that are less then ideal for my body.  I love that this recipe makes me feel like I’m indulging in something, but I don’t feel guilty afterwards. Let me know what you think!

Clean Eating Chicken Enchiladas(makes 6 enchiladas)


  • 4 Chicken Breast(Preferably organic)
  • 5 garlic cloves
  • 1 onion chopped
  • 2 Bell peppers chopped(any color, I like red and yellow)
  • Block of cheese-shred at home.  I like Manchengo, or any sheep or goats cheese you prefer(your choice, but check out why you shouldn’t buy shredded cheese)
  • 1 Tbsp. coconut oil
  • 1/2 Tbsp. cumin
  • 1/2 Tbsp. paprika
  • 1/2 tbsp. ground onion
  • 1 tsp. ground red pepper(more or less depending on how hot you like it)
  • 1/4 teaspoon cinnamon
  • salt and pepper
  • Choice of tortilla I use Ezekiel or Brown Rice
  • Black beans(optional)

Tomato Sauce

  • 16 ounce can of tomato sauce
  • 1/4 tbsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/2 tbsp flour(I used whole wheat, whatever you have on had will be fine)
  • salt and pepper


1. Add the chicken breast, 1/2 of your chopped onion, 2 garlic cloves and salt and pepper into a sauce pan.  Fill with water-enough to cover the chicken, then put on stove and bring to a boil.  Once it starts to boil turn town, to about medium heat, and cook chicken through about 15-20 minutes.

2. Once the chicken is done cooking, take it out of the pot and place it in a glass or ceramic dish.  DO NOT throw out the water that the chicken was in, you will use this “chicken broth” later for your filling. Shred chicken by taken two forks and simply pull it apart, add salt and pepper to taste. Once you are done it will look something like the picture to the right.

3. While the chicken is boiling preheat the oven to 325F.  Put a big saute pan on the stove over medium heat, add coconut oil to the pan. Once oil is heated through add your 2 chopped bell pepper, the rest of your onion mixture, and saute until it becomes soft about 7-10 minutes.  Add shredded chicken and the rest of your chopped garlic to the pan.  If you notice the mixture is getting a little dry, this is when you’ll want to add the reserved chicken broth(or water if you forgot to save it!)

4. Add the cumin, paprika, ground onion, ground red pepper,  cinnamon. Then add salt and pepper to taste.  Stir everything to combine-again add the chicken broth if you feel it is looking a little dry. If you want to add a bit of the tomato sauce to the chicken filling you can.  Sometimes I do this because it gives the chicken a really pretty color, you don’t need much just about 3-4 tablespoons. Once everything is combined well, turn the heat to low.

5. For the sauce: add all the sauce ingredients into a small saute pan over medium heat.  Keep on stove until it is heated through and then turn off.

6. To assemble the enchiladas fill a tortilla with the chicken mixture, than place it in a glass casserole dish.  If you want to stretch the recipe and make 8 enchiladas fill the tortillas with black beans and chicken mixture. Top with tomato sauce, and cheese and place in the oven until the tortilla shells become heated at the cheese is melted, usually 7-10 minutes!

We served ours with black beans, guacamole, and tomato, cucumber salad, you could also serve it with Mango Salsa or a Soul Food Mojito, would be great with this too!

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  1. these sound yummy! I’m def attempting these this weekend. Great blog and website!! Glad to have u as a classmate! 🙂


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